No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Rich Chocolate Frosting

  • yield: Makes 6 cups

Ingredients

  • 24 ounces semisweet chocolate morsels
  • 4 cups whipping cream
  • 1 teaspoon light corn syrup

Directions

  1. Step 1

    Place chocolate and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, 20 to 25 minutes. Increase heat to medium-low, and cook, stirring, 3 minutes more. Remove from heat; stir in corn syrup. Transfer to a large metal bowl; refrigerate. Check every 15 to 20 minutes; stir until cool enough to spread, about 2 hours. Spread on cooled cake.

Source
Martha Stewart Living, February 2001

Reviews (5)

  • 26 Feb, 2009

    is there a substitute for corn syrup? i'm in the uk and can't find any anywhere.

  • 26 Nov, 2008

    You have to stir it every 15 minutes while it is in the fridge for at least an hour or more. I frost the cake and let the cake set on the cake stand with frosting for at least several hours before placing the cover on. If you still find the frosting a bit too fudge like, you might try placing the entire, uncovered, frosted cake in the fridge to cool for 15-20 minutes. I would not leave the cake in the fridge for too long, as it will dry the cake out.

  • 4 Mar, 2008

    well the recipe is basically for ganache. You do not need to whip the cream before you combine it with the chocolate. You can whip the frosting after it cools though for a lighter consistency--it should be very rich and delicious!

  • 4 Mar, 2008

    well the recipe is basically for ganache. You do not need to whip the cream before you combine it with the chocolate. You can whip the frosting after it cools though for a lighter consistency--it should be very rich and delicious!

  • 25 Feb, 2008

    This is a rich, good tasting frosting. The directions did not specify beating the 4 cups of whipping cream and I think that is why it had the consistency of hot fudge (similar to what you might add to a hot fudge sundae) instead of a frosting. Any other ideas as to why this might have happened?